Sussex Dry Aged Skirt of Beef
20 minutes plus overnight marinating
Prized for its flavour, this longer, thinner cut of steak from the diaphragm area of the cow has a looser texture than a sirloin or rump. It benefits from marinating and charring quickly - this is a steak best served rare or medium rare, or it can become tough and chewy. This Argentinian inspired recipe uses a citrusy marinade to tenderise the beef and is finished with a punchy fresh chimichurri from the Made by Farmdrop range.
7 Farmdrop products in this recipe
Sunflower oil for frying*
A few tbsps Made by Farmdrop Overgrown Chimichurri
*From the larder